Jump to content

  •  


The 11th Annual Hot Pepper Awards - WINNERS ANNOUNCED!

Buzzman19

Member Since 22 Mar 2014
Offline Last Active Yesterday, 02:37 PM

Posts I've Made

In Topic: Bad peppers

13 January 2018 - 07:41 PM

Well I grew the Aji Habanero variety a few years ago, it was labeled as a very mild in heat sweet pepper.  I remember it being "very seedy" and not much sweetness to speak of.   I think the amount of seeds and bitterness of them affected the taste of the pepper greatly. 

 

I cant really say I dislike many peppers, as I think some are better in certain applications and such.  I like Aji Peppers pickled like pepper rings, so in the right application all peppers are pretty good usually. 

 

That being said the Aji Habanero was a real disappointment for me. 

 

Cheers

 


In Topic: What's the hottest thing you're growing this year?

03 January 2018 - 03:23 PM

I am growing the BTR Scorpion, I have seen reviews and hoping it lives up to the hype.   Anything Scorpion seem crazy hot to me moreso than other varieties so I am sure it will be plenty regardless. 


In Topic: St Augustine datil pepper sources

29 December 2017 - 04:49 PM

The only Datil pepper sauce I have tried is from Firehouse Subs, its there house sauce made from Ketchup.  Its a great sandwich sauce, but it doesnt really highlight the flavor of Datil all that well. 

 

 

 

 

 


In Topic: Best knife sharpener?

26 December 2017 - 02:02 PM

We use the kiwi vegetable cleaver all the time lol. Its the best bang for the buck and if it drops who cares :)

 

BTW- I have several nice vegetable cleavers between $40- $100. But these are our everyday go to ones.

 

The Kiwi Vegetable Cleaver is my favorite also, I am the same and use it everyday.  I usually dont even bother and pull out my expensive Cleaver anymore.

 

These Kiwi Brand knives and cleavers are so easy to sharpen as well.  


In Topic: Best knife sharpener?

24 December 2017 - 05:38 PM

i have used dozens of sharpeners over my lifetime and I'll say most are functional.....  to me the root of the problem is poor quality steel in the knives you are purchasing or are available. 

 

I am basically a cleaver guy as I prefer cleavers to butcher knives as I tend to find them with better quality steel which holds an edge and sharpens easily.   The funny thing is I have an expensive Cleaver but I most often use a cheap brand from "Kiwi" brand knives and cleavers.   They are super cheap and hold an edge and very easy to sharpen.  I first bought one at a Thai Grocery I frequent and I ended up buying many different models of this brand. 

 

Just my two cents.